Kishimen manufacturing worker
きしめんせいぞうこう
Industry & Occupation
Classification
Summary
Job involving processes from kneading, rolling, cutting, boiling, drying, and packaging of kishimen using wheat flour as the main ingredient.
Description
Kishimen manufacturing workers handle the process of rolling dough, made by kneading wheat flour with water and salt, using a dedicated noodle machine, and cutting it into flat noodle shapes. The cut noodles undergo appropriate boiling or drying processes, then are inspected and weighed by machine or hand, and sent to the packaging line. Cleaning the production line, machine maintenance, temperature and humidity control, and other hygiene management are also important roles. Mass production efficiency and stable quality maintenance are required.
Future Outlook
Noodle consumption is stable both domestically and internationally, with continued demand. Amid advances in production efficiency and automation, the value of technicians with expertise in quality control and process improvement will increase.
Personality Traits
Work Style
Factory work / Handling seasonal busy periods / Light work / Shift work / Standing work
Career Path
Line leader → Manufacturing manager → Quality control staff → Assistant factory manager
Required Skills
Cutting process / Dough adjustment / Machine cleaning and maintenance / Noodle machine operation / Quality inspection
Recommended Skills
Hygiene management / Machine maintenance / Packaging and filling / Process improvement
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because it is necessary to maintain consistent noodle thickness and moisture content. |
| Physical Stamina & Endurance | Requires stamina due to many hours of standing work and carrying tasks. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | Procedures are manualized, so content is routine. |
| Creativity & Ideation | Recipes and processes are standardized, emphasizing procedure adherence over creativity. |
| Learning Agility & Knowledge Acquisition | Basic noodle-making skills can be acquired on-site after joining the company, with limited acquisition of specialized knowledge. |
| Numerical & Quantitative Analysis | Quantities are measured by oneself during processes, with no need for advanced quantitative analysis. |
Related Qualifications
- Food hygiene manager
Aliases
- Noodle maker (kishimen)
- Noodle manufacturing worker
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